the matar kachorifilling can be varied from savory to sweet, from potato & peas to lentils and even onions. i shall be posting the other versions as well, my favorite being the khasta kachori where the filling is made from urad dal (black lentils). this recipe can also be called khasta matar kachori as the outer pastry is flaky and crisp.

as we are still in the winters, khasta kachoris are a nice warm breakfast (yes you read it right, breakfast in the northern indian states) or a mid brunch or evening snack. served hot with some spicy coriander chutney and sweet dates chutney, this is a food lover’s delight.

they are not much different from the samosas except for the filling and the shape. few more kachori recipes on blog are:

for making any flaky pastry, the proportion of flour to oil or ghee is important.

also the amount of water required to knead is another important factor that determines the flakiness. too much water will make the dough crisp but not flaky and too little can dry out the dough.

keep the kachori dough covered with a moist cloth at all times.

next comes the frying. too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. too cold oil would end up the dough soaking a lot of oil and the result would be an oily kachori. so the oil has to be at a low to low-medium temperature but not cold.

to check the temperature while frying, add a small piece of dough to the oil. if it comes slowly and steadily to the surface, then the matar kachoris are ready to be fried.

if the the dough comes quickly, the oil is too hot. so lower the flame. if it does not come on the surface, then the oil is cold. increase the flame.

a point to be remembered is that when you add the matar kachoris to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.

the spices in the matar kachori filling can be adjusted as per your preference.

if dry mango powder is not available, then add some lemon juice instead.

the matar kachori recipe can be doubled or tripled.

how to make peas kachori or matar kachori recipe:

1: sieve flour with salt and baking powder.

2: add oil.

3: with your fingertips mix the oil with the flour and form a bread crumb like consistency.

4: now add water to the flour.

5: knead into a dough which is smooth and firm. the dough should not be sticky. cover with a damp cloth and keep aside for 30-40 mins.

6: in the meantime now prepare the filling. boil the peas. strain and keep aside. you can boil the peas in a steamer or pressure cooker. the potatoes were added to some other dish 🙂

7: mash the peas to a coarse or semi-coarse consistency with a potato masher. keep aside.

8: heat oil and fry whole cumin till they get browned.

9: add crushed ginger-green chili & fry for a minute on a low flame.

10: add the coarsely mashed peas.

11: add all the dry spice powders and stir well.

12: add the besan (chickpea flour) and saute for a couple of minutes. the besan soaks up all the moisture and as result, the stuffing mixture becomes dry. hence making it easier to roll the kachoris.

13: keep the prepared pea filling aside.

14: make about 5-6 equal sized balls from the dough.

15: roll into a 3-4 inches diameter disc with a rolling pin or using your palms flatten the ball.

16: place the matar (peas) filling in the center of the disc. brush the edges with water. brushing the edges is optional. i do this so that the dough sticks very well while folding and the filling has no chance to come out.

17: bring together all the edges in the center and join them. then press them downwards towards the center. this step is much like the way we do for stuffed parathas. make sure there are no gaps in the pastry.

18: flatten gently to a kachori of about 4-5 inches in size. you can also roll using a rolling pin, but do very gently as otherwise the pastry covering breaks.

19: cover all the prepared kachori in a damp cloth and keep aside till you heat the oil. now slid them gently in to the oil. the oil should not be very hot nor should be cold. fry them at low to low-medium flame. you can also fry matar kachori at medium flame. read the notes section above in the recipe card, for getting the right temperature while frying.

20: the kachoris would start puffing up.

21: fry the kachoris till they become golden brown and flaky from both sides.

Reader Interactions

{ 103 Responses }

All your recipes are awsm, I had tried so many recipes… today I tried paneer do pyaza and it was awsm. Tomorrow gonna try matar kachori for my in laws hope this help to impress them 😜. I need to make 20s kachori so what will be the measurements.

you can grind the peas and then cook them. heat oil and add the jeera etc. then add the ground peas. stirring continuously cook them. then add the spice powders and later besan. cooking time will be more. can take 9 to 10 minutes on a low to medium flame.

welcome beena. if too much water goes in the dough or if the dough is moist and soft like a chapati dough, the kachoris will get the texture of pooris. the dough has to be firm and not soft. i hope this helps.

Too gud i love kachori there s a particular place in my hometown n kachori of tht place is v tasty. .had kachori at many other places but missed tht taste but to my surprise these kachoris almost tastes similar loved it

At my place there is a famous kachori shop n d Taste is awesome. .. had kachori at many other places but not a single one matched to tht taste but this kachori recipe of urs was exactly like tht loved it even my hubby loved it?

thanks geetanjali. the outer part has become soft due to the dough being soft. nothing can be done, unfortunately. they will taste like stuffed pooris. next time whenever you make, knead the dough to a firm texture. the dough should not be like a chapati or paratha dough.

lovely!! hi. i tried this recipe today, added muton keema along with matar in the filling and they turned out awesome.. 🙂 my dad loved it!! thank you for sharing. will definitely try out ur other recipes.

Yipee!!!!! Your presentation is excellent just aawesome !!! I made kachori today! First 2 were horrible but den it is good ..n reaally tastes like d market one… !! Thanks for the wonderful receipee… s They works a lot for me….. !!!!!…….

welcome purnima. while frying kachoris the first one will usually not be good as oil is not hot enough. if your oil is hot enough then all kachoris will come good. test the hotness of oil by adding small piece of dough. if the dough rises steadily to the surface then the oil is hot for frying. thanks for sharing your positive review on matar kachori recipe.

Hey , I love all your recipes. This is one is just excellent. I have tried many of your recipes like samosas , gobhi manchurian , malai kofta , kadhai paneer and all have turned a great success. Thanks .. and excellent way of presentation with step over step pictures…Superb !!!

Hey i love it.. This is first time i tried it but also sad at this time too because it did not become hard and crispy insead it become so soft so help me please I did everything what you said on recipe

I just recently found your site and it is fabulous! I am making these tonight. I already made your chole recipe and took it to a girl’s night and it was devoured! Thank you for posting the pomegranate chutney recipe in the comments. It looks divine.

i tried the receipe…..yesterday….but the kachories did not turn crisp…and then in anger again i tried the kachories with left over atta after finishing my dinner chapatis ….these kachories were still crisp….in maida kachories i had added oil and meetha soda but atta was normal chapatti dough..i am confused…where is the flaw……..i am determined to make perfect kachoris…i have decided that ….and serve them to my husband……yesterday….me and my son had to glup them and we did not reveal anything to him…..please guide me…i want to serve this on his birthday next week…one alteration i had made was that i made pyaaz kachori…in stuffing i added onion garlic after fring and tbsp of fried besan with koota hua sabut dhaniya, fennel and sabut red chillies and other usual masalas …waiting for your response…..cheers

arre baba don’t get angry. in cooking such things happen. in fact i have had disaster many times while making samosas. they cover would never turn flaky and be soft. everybody would laugh at home. thankfully i make pretty good samosas now.

the stuffing should not matter as you cooked the onions. so either it is the baking soda or water proportion. if a pinch of baking soda is added, then there would be no issues. but if you added 1/4 tsp baking powder than it will affect the dough. since i have used baking powder and this is less concentrated than baking soda.

also even if some extra water is added, then the pastry become crisp but not flaky while frying. it will be more like pooris, some parts crisp and some parts soft. perhaps the chapati dough was perfectly done for the kachoris. it must have had the right amount of water in it. adding baking powder is not essential. it just helps the dough to leaven. but kachoris can be made without adding baking powder or soda.

most important is the proportion of water. moreover the quality of maida also matters. some flours absorb more water and some less. so when you make next time, just add little by little water and knead. the dough should not at all feel sticky. a little firmness is ok. it should not be soft like chapati dough. you can omit adding the baking powder or soda.

also remember to cut the ghee or oil in the flour. this technique is also important. making a bread crumb like consistency before kneading is usually done for pastries to give that flaky crust. avoid over kneading or punching too much the way we do for roti dough.

i could not understand what u mean by…. “”””””also remember to cut the ghee or oil in the flour. this technique is also important. making a bread crumb like consistency before kneading is usually done for pastries to give that flaky crust”””””” do i need to reduce the oil amount in making dough

cutting the fat in the flour is the 3rd step where we make the breadcrumb like consistency. since oil is added fingertips are used to make the breadcrumb like texture. but if butter is added then with a knife the butter is cut into the flour. this technique usually done for large proportions and for pie pastries and flaky stuff.

hi chandrika. the purple chutney is made from fresh pomegranate. i will update the recipe soon. this sweet chutney was so good and was an excellent accompaniment with the kachoris. we also had the chutney later with pakoras and the combo was great. in short, i will give you the recipe – just grind 1 or 1/2 cup fresh pomegranate seeds/arils with jeera powder, red chili powder (optional), chaat masala, ginger, few mint or coriander leaves ( (you don’t want to change the color hence less amounts), lemon juice, black salt and some powdered jaggery or sugar if required. use the method of andaz or estimation when adding the masalas. if you want you can strain the chutney.

Hi, The recipe looks yummy… I just want to know, how many Kachoris will this recipe make? I am planning to try this recipe in a day or two and I have a family of 4 and was wondering about the quantity.